CA2401961A1 - Cultured protein hydrolysate - Google Patents
Cultured protein hydrolysate Download PDFInfo
- Publication number
- CA2401961A1 CA2401961A1 CA002401961A CA2401961A CA2401961A1 CA 2401961 A1 CA2401961 A1 CA 2401961A1 CA 002401961 A CA002401961 A CA 002401961A CA 2401961 A CA2401961 A CA 2401961A CA 2401961 A1 CA2401961 A1 CA 2401961A1
- Authority
- CA
- Canada
- Prior art keywords
- process according
- lactic acid
- acid bacteria
- enzyme
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 108010009736 Protein Hydrolysates Proteins 0.000 title claims 2
- 239000003531 protein hydrolysate Substances 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract 22
- 238000000034 method Methods 0.000 claims abstract 17
- 241000894006 Bacteria Species 0.000 claims abstract 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract 11
- 239000004310 lactic acid Substances 0.000 claims abstract 11
- 108090000790 Enzymes Proteins 0.000 claims abstract 9
- 102000004190 Enzymes Human genes 0.000 claims abstract 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract 6
- 102000009127 Glutaminase Human genes 0.000 claims abstract 5
- 108010073324 Glutaminase Proteins 0.000 claims abstract 5
- 239000000463 material Substances 0.000 claims abstract 5
- 230000000694 effects Effects 0.000 claims abstract 4
- 239000000796 flavoring agent Substances 0.000 claims abstract 4
- 235000019634 flavors Nutrition 0.000 claims abstract 4
- 235000005135 Micromeria juliana Nutrition 0.000 claims abstract 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract 3
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract 2
- 235000018102 proteins Nutrition 0.000 claims 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims 4
- 230000007062 hydrolysis Effects 0.000 claims 3
- 238000006460 hydrolysis reaction Methods 0.000 claims 3
- 238000002360 preparation method Methods 0.000 claims 3
- 239000004278 EU approved seasoning Substances 0.000 claims 2
- 108010068370 Glutens Proteins 0.000 claims 2
- 241000186660 Lactobacillus Species 0.000 claims 2
- 244000199866 Lactobacillus casei Species 0.000 claims 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims 2
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims 2
- 240000002114 Satureja hortensis Species 0.000 claims 2
- 108010089934 carbohydrase Proteins 0.000 claims 2
- 235000021312 gluten Nutrition 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 2
- 229940017800 lactobacillus casei Drugs 0.000 claims 2
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims 2
- 239000000047 product Substances 0.000 claims 2
- 239000007858 starting material Substances 0.000 claims 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 108010091443 Exopeptidases Proteins 0.000 claims 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 244000020551 Helianthus annuus Species 0.000 claims 1
- 235000003222 Helianthus annuus Nutrition 0.000 claims 1
- 241000186610 Lactobacillus sp. Species 0.000 claims 1
- 102000014171 Milk Proteins Human genes 0.000 claims 1
- 108010011756 Milk Proteins Proteins 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 108091005804 Peptidases Proteins 0.000 claims 1
- 101710118538 Protease Proteins 0.000 claims 1
- 239000004365 Protease Substances 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 102000005158 Subtilisins Human genes 0.000 claims 1
- 108010056079 Subtilisins Proteins 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000021120 animal protein Nutrition 0.000 claims 1
- 238000005119 centrifugation Methods 0.000 claims 1
- 238000006243 chemical reaction Methods 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- -1 deaminase Proteins 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 239000000413 hydrolysate Substances 0.000 claims 1
- 230000002779 inactivation Effects 0.000 claims 1
- 244000005700 microbiome Species 0.000 claims 1
- 235000021239 milk protein Nutrition 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 241000246354 Satureja Species 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
- C12P13/14—Glutamic acid; Glutamine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
Abstract
This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity. The invention also relates to an isolated strain of thermotolerant lactic acid bacteria strains selected for their ability to provide a glutaminase activity and their use for preparing a seasoning or flavor for culinary or petfood products.
Claims (22)
1. A process for the preparation of a cultured savoury base, which comprises hydrolysing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity.
2. A process according to claim 1, wherein the hydrolysate is further processed downstream by means of thermal inactivation, filtration and/or centrifugation to produce a raw sauce.
3. A process according to claim 1 or 2, wherein the protein containing material is from plant or animal origin.
4. A process according to claim 3, wherein the protein containing material is wheat gluten, rice protein, soya, corn gluten, sunflower presscake, milk proteins and animal proteins.
5. A process according to one of claims 1 to 4, wherein the ratio enzyme :
lactic acid bacteria strain is of about 1:1 to 4:1 based on % (w/w) addition of the ingredients.
lactic acid bacteria strain is of about 1:1 to 4:1 based on % (w/w) addition of the ingredients.
6. A process according to one of claims 1 to 5, in which the enzyme is an exo-or endo- protease, deaminase, carbohydrase or amyloglucosidase.
7. A process according to claim 6, in which the enzyme is Flavorzyme®, Alcalase®, Dextrozyme® or AMG® or glutaminase C200®.
8. A process according to one of claims 1 to 7, in which the enzyme is used in an amount of at least 0.2 % (protease) or 0.05% (carbohydrase) by weight based on the total reaction.
9. A process according to one of claims 1 to 8, in which the thermotolerant lactic acid bacteria is selected from the group consisting of facultative heterofermentative Lactobacilli, Lactobacillus rhamnosus, Lactobacillus delbrucki, Lactobacillus casei, Lactobacillus paracasei or Lactobacillus sp.
10. A process according to one of claims 1 to 9, wherein the lactic acid bacteria is Lactobacillus rhamnosus (NCC 858) CNCM I-2433.
11. A process according to one of claims 1 to 10, in which the lactic acid bacteria is added in the form of a starter having a titer of about 1.10 8- 1.10 11 cfu/g, in an amount of at least 0.1 to 0.5 % (w/w)
12. A process according to one of claims 1 to 11, wherein the hydrolysis is carried out for a time sufficient for the lactic bacteria strain to grow by 2-3 log, or to create 1-4% mono-sodium glutamate (MSG) in the hydrolysate, or to have a degree of hydrolysis (DH) of at least 20%.
13. A process according to one of claims 1 to 12, in which the hydrolysis is carried out at 43°C - 48°C, at pH 5- 6 for a time of at least 12 hours.
14. A process according to one of claims 1 to 13, wherein a slurry containing
15 to 30% of the protein containing material and 65 to 80% of water, is hydrolyzed using 1 to 4% of at least one enzyme such as Flavorzyme® combined with 0.5 to 2% of a lactic acid bacteria starter having a titer of about 1.10 5-1.10 6 cfu/g, in an amount of at least 0.1 to 0.5 % (w/w).
15. The use of a savory base prepared according to one of claims 1 to 14, as body giver in process flavour.
15. The use of a savory base prepared according to one of claims 1 to 14, as body giver in process flavour.
16. The use of a savory base prepared according to one of claims 1 to 14, for the preparation of seasonings, flavours and culinary or petfood products.
17. An isolated thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity.
18. An isolated strain according to claim 17, which is selected from the group consisting of facultative heterofermentative Lactobacilli, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus .
19. An isolated strain according to claim 17 or 18, which is Lactobacillus rhamnosus (NCC 858) CNCM I-2433.
20. The use of an isolated strain of lactic acid bacteria according one of claims 17 to 19, as process micro-organism for the preparation of seasonings, flavours and culinary or petfood products.
21. The use of an isolated strain according to claim 20, in combination with at least one enzyme.
22. The use according to claims 20 or 21, wherein the ratio enzyme : lactic acid bacteria strain is of about 1:1 to 4:1 based on % (w/w) addition of the ingredients.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP00201274 | 2000-04-07 | ||
| EP00201274.8 | 2000-04-07 | ||
| PCT/EP2001/003807 WO2001076391A1 (en) | 2000-04-07 | 2001-04-03 | Cultured protein hydrolysate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2401961A1 true CA2401961A1 (en) | 2001-10-18 |
| CA2401961C CA2401961C (en) | 2011-02-22 |
Family
ID=8171320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2401961A Expired - Fee Related CA2401961C (en) | 2000-04-07 | 2001-04-03 | Cultured protein hydrolysate |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US6838100B2 (en) |
| EP (1) | EP1274318B1 (en) |
| JP (1) | JP2003529383A (en) |
| KR (1) | KR20030005268A (en) |
| CN (1) | CN1245894C (en) |
| AT (1) | ATE516714T1 (en) |
| AU (1) | AU2001244229A1 (en) |
| BR (1) | BR0109856B1 (en) |
| CA (1) | CA2401961C (en) |
| ES (1) | ES2368990T3 (en) |
| IL (1) | IL151338A0 (en) |
| NZ (1) | NZ520886A (en) |
| PL (1) | PL358431A1 (en) |
| PT (1) | PT1274318E (en) |
| WO (1) | WO2001076391A1 (en) |
Families Citing this family (35)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002300862A (en) * | 2001-02-05 | 2002-10-15 | Kikkoman Corp | METHOD FOR PRODUCING gamma-AMINOBUTYRIC ACID-CONTAINING NATURAL FOOD MATERIAL |
| AR047658A1 (en) | 2004-02-03 | 2006-02-01 | Cargill Inc | CONCENTRATE OF PROTEINS AND WATER CURRENT WITH HYDROSOLUBBLE CARBOHYDRATES |
| JP2006094708A (en) * | 2004-09-28 | 2006-04-13 | Marukome Kk | Soymilk food, and method for producing the same |
| KR101221239B1 (en) * | 2005-07-07 | 2013-01-11 | (주)바이오벤 | Lactic acid bacteria culture of Mung bean and the preparation method of the same, and the cosmetic composition comprising the same |
| WO2007039253A1 (en) | 2005-09-30 | 2007-04-12 | Oterap Holding B.V. | Hydrolysis of vegetable proteins |
| GB2452953B (en) * | 2007-09-20 | 2010-03-10 | Kraft Foods R & D Inc | Coffee Composition |
| EP2042043A1 (en) * | 2007-09-26 | 2009-04-01 | Nestec S.A. | A shelf-stable taste enhancing cultured savoury base and a process for its preparation |
| CN101513248B (en) * | 2008-02-19 | 2013-05-15 | 安琪酵母股份有限公司 | Yeast extract containing inosinic acid disodium salt and guanylic acid disodium and method for preparing same |
| CN106820065B (en) * | 2008-03-17 | 2021-06-22 | 奇华顿股份有限公司 | Enzymatic process |
| BRPI0914871B1 (en) * | 2008-06-20 | 2018-12-11 | Givaudan Sa | salt raising ingredient, its process of forming from spinach plant material hydrolyzate, food product, flavoring composition for food products and method of providing a food product with increased salinity |
| RU2527176C2 (en) | 2008-12-09 | 2014-08-27 | Нестек С.А. | Capsule for beverage preparation by centrifugation method and beverage preparation device |
| CN104664307A (en) * | 2009-02-18 | 2015-06-03 | 雀巢产品技术援助有限公司 | Base stock, product containing same and preparation method and application of base stock |
| ES2593154T3 (en) | 2009-02-18 | 2016-12-05 | Nestec S.A. | Base, products containing it, preparation methods and uses thereof |
| WO2010108542A1 (en) * | 2009-03-25 | 2010-09-30 | Nestec S.A. | A natural taste enhancing savoury base and a process for its preparation |
| KR101138076B1 (en) | 2009-12-29 | 2012-04-24 | 샘표식품 주식회사 | Method for producing low molecular soy peptide improving kokumi taste |
| KR20110107228A (en) * | 2010-03-24 | 2011-09-30 | 씨제이제일제당 (주) | A process for improving a property of protein or protein hydrolysate |
| US8939388B1 (en) | 2010-09-27 | 2015-01-27 | ZoomEssence, Inc. | Methods and apparatus for low heat spray drying |
| US9332776B1 (en) | 2010-09-27 | 2016-05-10 | ZoomEssence, Inc. | Methods and apparatus for low heat spray drying |
| KR101303951B1 (en) * | 2010-11-05 | 2013-09-05 | 태경농산주식회사 | Preparation method for Gluten Hydrolysate |
| KR101284264B1 (en) * | 2010-12-29 | 2013-07-08 | 주식회사농심 | Preparation Method of Rice protein hydrolysate |
| KR101295633B1 (en) * | 2010-12-29 | 2013-08-12 | 주식회사농심 | Manufacturing method of Rice protein plain including high level of Branched chain amino acids |
| CN102524517A (en) * | 2010-12-30 | 2012-07-04 | 保定味群食品科技股份有限公司 | Method for preparing gluten amino acid |
| UA111078C2 (en) * | 2011-05-03 | 2016-03-25 | Нестек С.А. | Hydrolysate of a protein substrate and a method for obtaining thereof |
| JP6019528B2 (en) * | 2012-06-05 | 2016-11-02 | 池田食研株式会社 | Method for producing fermented seasoning |
| WO2014209912A1 (en) * | 2013-06-27 | 2014-12-31 | Starbucks Corporation D/B/A Starbucks Coffee Company | Biopreservation methods for beverages and other foods |
| WO2015131226A1 (en) * | 2014-03-05 | 2015-09-11 | Shoalhaven Starches Pty Ltd | Functional ingredients from enzyme-modified wheat proteins |
| KR101465063B1 (en) | 2014-05-08 | 2014-11-26 | 주식회사 유담 | Method for producing grain-fermented beverage and grain-fermented beverage produced by the same |
| US10155234B1 (en) | 2017-08-04 | 2018-12-18 | ZoomEssence, Inc. | Ultrahigh efficiency spray drying apparatus and process |
| US9861945B1 (en) | 2017-08-04 | 2018-01-09 | ZoomEssence, Inc. | Ultrahigh efficiency spray drying apparatus and process |
| CA3071115C (en) | 2017-08-04 | 2022-06-21 | ZoomEssence, Inc. | Ultrahigh efficiency spray drying apparatus and process |
| US9993787B1 (en) | 2017-08-04 | 2018-06-12 | ZoomEssence, Inc. | Ultrahigh efficiency spray drying apparatus and process |
| US10486173B2 (en) | 2017-08-04 | 2019-11-26 | ZoomEssence, Inc. | Ultrahigh efficiency spray drying apparatus and process |
| US10569244B2 (en) | 2018-04-28 | 2020-02-25 | ZoomEssence, Inc. | Low temperature spray drying of carrier-free compositions |
| US11312754B2 (en) | 2019-05-31 | 2022-04-26 | Access Business Group International Llc | Sunflower seed protein-derived peptides |
| KR102654392B1 (en) * | 2023-03-17 | 2024-04-03 | 농업회사법인 주식회사 에프앤비바이오 | Manufacturing method of Feed additive for companion animal comprising hydrolysate of lactic acid bacteria |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3852479A (en) * | 1970-12-30 | 1974-12-03 | Kikkoman Shoyu Co Ltd | Process for producing a protein hydrolysate |
| JPS4888253A (en) * | 1972-03-01 | 1973-11-19 | ||
| CH576239A5 (en) * | 1972-12-18 | 1976-06-15 | Givaudan & Cie Sa | |
| US3912822A (en) | 1973-03-27 | 1975-10-14 | Kikkoman Shoyu Co Ltd | Process for producing a protein hydrolysate |
| JPS548785A (en) * | 1977-06-21 | 1979-01-23 | Kikkoman Corp | Preparation of protein hydrolyzate |
| JPS5963140A (en) * | 1982-06-16 | 1984-04-10 | Taiyo Fishery Co Ltd | Production of pasty protein food or protein material |
| JPH0648965B2 (en) * | 1985-12-05 | 1994-06-29 | サンビシ株式会社 | Method for producing seasoning liquid |
| JPS6474976A (en) * | 1987-09-16 | 1989-03-20 | Senjiyu Syuzo Kk | Short-period 'sanpai' yeast culture using thermostable lactic acid bacteria |
| JPH07147898A (en) * | 1990-12-20 | 1995-06-13 | Ogawa Koryo Kk | Preparation of fermented soya milk |
| US5147667A (en) * | 1991-03-26 | 1992-09-15 | Nestec S.A. | Beef flavor |
| JPH0549385A (en) * | 1991-08-14 | 1993-03-02 | Meiji Milk Prod Co Ltd | Flavor improver of breads and production of beads |
| JPH0757186B2 (en) * | 1992-12-18 | 1995-06-21 | 雪印乳業株式会社 | Lactic acid bacteria preparation for silage preparation |
| JP3375729B2 (en) * | 1994-05-12 | 2003-02-10 | 森永乳業株式会社 | Food property improving agent and method for producing the same |
| ES2220959T3 (en) * | 1996-08-19 | 2004-12-16 | Societe Des Produits Nestle S.A. | PRODUCTION OF A CONDIMENT. |
| SG106572A1 (en) * | 1999-12-02 | 2004-10-29 | Nestle Sa | Production of hydrolysate seasoning |
-
2001
- 2001-04-03 KR KR1020027013449A patent/KR20030005268A/en not_active Application Discontinuation
- 2001-04-03 JP JP2001573919A patent/JP2003529383A/en active Pending
- 2001-04-03 ES ES01917126T patent/ES2368990T3/en not_active Expired - Lifetime
- 2001-04-03 IL IL15133801A patent/IL151338A0/en unknown
- 2001-04-03 BR BRPI0109856-0A patent/BR0109856B1/en not_active IP Right Cessation
- 2001-04-03 AU AU2001244229A patent/AU2001244229A1/en not_active Abandoned
- 2001-04-03 CN CNB018072410A patent/CN1245894C/en not_active Expired - Lifetime
- 2001-04-03 NZ NZ520886A patent/NZ520886A/en unknown
- 2001-04-03 WO PCT/EP2001/003807 patent/WO2001076391A1/en active IP Right Grant
- 2001-04-03 PL PL01358431A patent/PL358431A1/en not_active Application Discontinuation
- 2001-04-03 AT AT01917126T patent/ATE516714T1/en active
- 2001-04-03 EP EP01917126A patent/EP1274318B1/en not_active Expired - Lifetime
- 2001-04-03 CA CA2401961A patent/CA2401961C/en not_active Expired - Fee Related
- 2001-04-03 PT PT01917126T patent/PT1274318E/en unknown
-
2002
- 2002-08-27 US US10/229,687 patent/US6838100B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| IL151338A0 (en) | 2003-04-10 |
| US20030113403A1 (en) | 2003-06-19 |
| KR20030005268A (en) | 2003-01-17 |
| CN1419416A (en) | 2003-05-21 |
| NZ520886A (en) | 2004-04-30 |
| PT1274318E (en) | 2011-09-07 |
| ES2368990T3 (en) | 2011-11-24 |
| CA2401961C (en) | 2011-02-22 |
| JP2003529383A (en) | 2003-10-07 |
| ATE516714T1 (en) | 2011-08-15 |
| PL358431A1 (en) | 2004-08-09 |
| AU2001244229A1 (en) | 2001-10-23 |
| EP1274318A1 (en) | 2003-01-15 |
| BR0109856B1 (en) | 2014-04-29 |
| EP1274318B1 (en) | 2011-07-20 |
| BR0109856A (en) | 2003-06-03 |
| US6838100B2 (en) | 2005-01-04 |
| CN1245894C (en) | 2006-03-22 |
| WO2001076391A1 (en) | 2001-10-18 |
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